The story
Keidenzeller Hof is a French restaurant with a modern cuisine menu in Langenzenn, Germany, at Fürther Straße 11, and it holds one Michelin star (2026). The kitchen serves a single set menu of large and small courses, so the evening follows one sequence rather than a choice of dishes.
Martin Grimmer leads the kitchen. He trained across several German cities and in Switzerland before returning to cook here. Dishes are built around regional produce, and the menu can change at short notice when ingredients are fresh or scarce. Der Feinschmecker calls the cooking a sophisticated crossover with a rustic nod to Franconian roots.
The meal often opens with house-baked spiced yeast bread served with pork crackling spread and sour cream butter. Pikeperch appears in two forms: a tartare with smoked mousse and beetroot sorbet, and a slightly warm waffle with pikeperch cubes baked inside. The venison loin "Wellington" wraps game farce in tramezzini with mushroom duxelles and red cabbage. Guests who need a vegetarian option should mention it by phone or email when booking.
The dining room was recently renovated and is kept dark and intimate, with subtle Alpine touches and transparent room dividers. A small Stube seats up to 20 for company or family dinners, and there is a terrace for warmer days. The adjacent barn hosts weddings and celebrations for fifty to ninety guests, with a large outdoor area shaded by sails.
Recognition
Ambience
Details
History
High quality cooking
Concept Casual fine dining with the cosmopolitan elegance of a stylishly modernized farmhouse. A seven-course tasting menu. Culinary Style A sophisticated crossover, creatively infused with wonderful moments of surprise. A rustic homage to Franconian roots is the house-baked crispy yeast-spice bread with pork crackling spread. The pikeperch is artfully interpreted across several variations: as tartare with its smoked mousse and beetroot sorbet, and, as a crispy twist on the theme, a slightly warm waffle with baked-in pikeperch cubes. The commitment to using predominantly local ingredients is brilliantly reflected in the "Wellington" version of venison loin: game farce wrapped in tramezzini with mushroom duxelles, served with classic red cabbage. Wine Spontaneously fermented (organic) wines from Germany, Austria, and South Tyrol. A small shelf featuring orange wines. Atmosphere A cozy retreat with subtle Alpine flair and elegant transparent room dividers. Conclusion The perfect reason for a culinary journey to the Fürth region.
Located 25 kilometers from Nuremberg, the village restaurant features a cozy yet elegant inn atmosphere. It includes traditional dining rooms and an adjacent event barn. A fixed menu is served.
Location
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